Ingredients:
2 lbs pork butt ( cubed)
1/2 cup flour ( for dredging)
1/4 cup olive oil
4 medium onions ( finely chopped)
5 garlic cloves ( finely chopped)
1 small green peppers ( finely chopped)
2 tablespoons sweet paprika ( or to taste)
2 tablespoons hot paprika ( or to taste)
2 cups chicken broth
1 (28 ounce) cans diced tomatoes
4 cups sauerkraut ( rinsed, squeezed dry)
1 pinch sugar
1 bay leaves
salt and pepper ( to taste)
1 pint sour cream ( for garnish)
3 tablespoons parsley ( for garnish)
Directions:
Dredge meat with flour.
Heat oil in a large skillet, when hot, add meat and cook until well browned.
Remove and set aside.
In same skillet, saute onion, garlic, and green pepper for 5 minutes.
Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir.
Add broth, tomatoes, sauerkraut, sugar, bay leaf, salt and pepper.
Cover and simmer for 1 1/2 hours.
Remove Bay leaf
Serve with sour cream and parsley.
Servings: 4
Time preparation: 20 min.
Time total: 125 min.